Creeach Fam Recipes

Smoky Brown Sugar Chicken Salad with Kale, Apple, Roasted Ca

Name: Smoky Brown Sugar Chicken Salad with Kale, Apple, Roasted Ca
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 2 servings
Ingredients: 6 ounce Carrots; 4 ounce Kale; 1 unit Apple; 10 ounce Chicken Cutlets; 10 ⅘ g Brown Sugar Bourbon Seasoning; 1 ounce Dried Cranberries; 3 ounce Honey Dijon Dressing; ½ ounce Sunflower Seeds; 2 teaspoon Cooking Oil; Salt; Pepper

2 servings

servings

35 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

6 ounce Carrots

4 ounce Kale

1 unit Apple

10 ounce Chicken Cutlets

10 ⅘ g Brown Sugar Bourbon Seasoning

1 ounce Dried Cranberries

3 ounce Honey Dijon Dressing

½ ounce Sunflower Seeds

2 teaspoon Cooking Oil

Salt

Pepper

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes. • Let cool for at least 5 minutes.

• Meanwhile, remove and discard any large stems from kale; chop into bite- size pieces. Halve, core, and thinly slice half the apple (whole apple for 4 servings).

• Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with salt before massaging.

• Pat chicken* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board; let rest at least 5 minutes.

• Add cranberries, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. • Reserve a half packet of honey Dijon dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining honey Dijon dressing to taste; toss to combine.

• Thinly slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with reserved honey Dijon dressing. Sprinkle with sunflower seeds and serve.

Nutrition

Serving Size

Calories

580 kcal

Total Fat

29 g

Saturated Fat

4.5 g

Unsaturated Fat

Trans Fat

Cholesterol

115 mg

Sodium

1160 mg

Total Carbohydrate

43 g

Dietary Fiber

7 g

Total Sugars